HIGHLIGHTS
• Achari Murgh (or known as Chicken Achari) is a popular North Indian dish.
• Pieces of chicken cooked in spices with a tomato and yogurt gravy. Full of flavour and easy to make, this is best served with roti, naan, pulao or biryani.
Ahari Murgh (or known as Chicken Achari) is a popular North Indian dish. Pieces of chicken cooked in spices with a tomato and yogurt gravy. Full of flavour and easy to make, this is best served with roti, naan, pulao or biryani.
Ingredients
Chicken (with bone or without) - 400 to 500 gms, skinned, chopped
Onion - 1, small, finely chopped
Ginger Garlic Paste - 3 to 4 tsp
Plain Yogurt - 1/4 cup, lightly beatenTurmeric Powder - 1/4 tsp
Red Chilli Powder - 3/4 to 1 tsp
Tomato Puree - 3/4 to 1 tsp
Dry Red Chillies - 2
Black Mustard Seeds - 1/2 tsp
Fenugreek Seeds - 1/2 tsp
Cumin Seeds - 1/2 tsp
Fennel Seeds - 1/2 tsp
Kalonji (Nigella Seeds) - 1/2 tsp
Lemon Juice - 1/2 tsp
Oil - 4 to 5 tsp
Salt as per taste
Coriander Leaves - handful, chopped
Method
- Heat oil in a pan over medium flame.- Add the dry red chillies, black mustard seeds, fenugreek seeds, cumin seeds, fennel seeds and kalonji.
- Fry for 10 to 20 seconds.
- Add the onions and saute until light brown.
- Add the ginger garlic paste and stir well.
- Now add the red chilli powder, turmeric powder and stir for 10-20 seconds.
- Add a splash of water if it starts sticking to the bottom.
- Add the tomato puree and cook for a minute or two.
- Add the chicken pieces, stir well and cook for 5 minutes.
- Ensure the chicken pieces are well coated in the masala.
- Pour 1/4 cup of water and cover the pan with a lid.
- Simmer on low flame for 15 to 20 minutes or until the chicken is cooked through.
- Add the yogurt, stir well and cook for 3 minutes.
- Remove the pan from the flame. Add the lemon juice and salt.
- Stir again to mix well.
- Garnish with coriander leaves.
- Serve with naan or roti.
Source: http://timesofindia.indiatimes.com/life-style/food/recipes/Recipe-Dhokar-Dalna/articleshow/51560920.cms

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